SAUSAGE AND LENTIL SOUP

Sausage and Lentil Soup image

A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread.

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1/2 pound bulk Italian sausage
1 large onion, chopped
1 medium green pepper, chopped
1 large carrot, chopped
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup dried lentils, rinsed

Steps:

In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients. , Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 732mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein.

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